Our country's stewed vegetables have a long history, with many types and different flavors. They have been constantly surpassing and developing in their own unique form. They have a great influence in Cantonese cuisine, Hunan cuisine, Anhui cuisine, and Sichuan cuisine. Regardless of urban or rural areas, looking at restaurants

Its traces can be seen everywhere in restaurants and streets and alleys.

We usually eat braised chicken, braised duck, braised pork belly, braised dried beans, braised eggs, etc.

Although these braised vegetables have different colors such as red, yellow and white, their sweet, fragrant and delicious characteristics make consumers never tire of eating them. The quality of the braised vegetables will directly affect the color and taste quality of the braised vegetables.

Marinade can generally be divided into three categories: red marinade, yellow marinade, and white marinade.

Today, the editor will share with you how to make authentic marinade, so that you can make your own marinade at home!

1. Red marinade Because soy sauce, sugar color, red yeast rice and other colored ingredients are added to the red marinade, the finished product is brown and red in color.

It can be traced back to the pre-Qin period, when wine and grains have been widely used in meals. By the Song Dynasty, there were recipes for marinades, sauces, and grains.

Ingredients: 20 grams of star anise, 20 grams of cinnamon, 50 grams of tangerine peel, 8 grams of cloves, 20 grams of kaempferol, 20 grams of pepper, 15 grams of fennel, 20 grams of bay leaves, 20 grams of galangal, 5 grass fruits, 15 grams of licorice, dried

100g red pepper, 150g chives, 150g ginger, 250g sugar, 1000g rice wine, 500g high-quality soy sauce, 50g sugar, 200g refined salt, 250g hot peanut oil, 100g MSG, 12kg bone broth.

Preparation method: 1. Crack the grass fruit with a knife, break the cinnamon into small pieces with the back of the knife, cut the licorice into thick slices, tie the chives, pat the ginger loose with a knife, and cut the dried red pepper into sections.

2. Put the star anise, cinnamon, tangerine peel, cloves, kaempferol, pepper, fennel, bay leaves, grass fruit, galangal, licorice, and dried red pepper into a spice bag, and tie the bag tightly.

3. Put the spice bag, scallion knots, ginger cubes, sugar, rice wine, soy sauce, sugar color, refined salt, cooked peanut oil, monosodium glutamate and bone broth into the brine pot and mix well.

2. Ingredients for yellow marinade: 150 grams of yellow gardenia, 100 grams of bay leaves, 50 grams of kaempferol, 25 grams of pepper, 50 grams of galangal, 25 grams of Amomum villosum, 150 grams of fried garlic, and 150 grams of fried fresh orange peel.

, 150 grams of celery, 150 grams of ginger, 1 bottle of satay sauce, 1000 grams of rice wine, 250 grams of cooked rapeseed oil, 150 grams of oil curry, 200 grams of MSG, 230 grams of refined salt, and 12 kilograms of bone broth.

Preparation method: 1. Crack the yellow gardenia with a knife, tie the celery into knots, and pat the ginger loose with a knife.

2. Put the yellow gardenia, bay leaves, kaempferol, pepper, galangal, amomum villosum, fried garlic kernels, and fried fresh orange peel into the spice bag, and tie the bag tightly. 3. Put the spice bag, celery knots, and ginger into the spice bag.

Put the cubes, satay sauce, rice wine, hot rapeseed oil, oil curry, refined salt, and bone broth into the brine pot and mix well.

3. Medicinal materials for white brine brine: 3 grams of bay leaves, 2 grass fruits, 10 grams of star anise, 5 grams of tangerine peel, 8 grams of cinnamon, 15 grams of sand ginger, 5 grams of cloves, 5 grams of pepper, 3 grams of cumin, and 5 grams of licorice

gram.

Marinade ingredients: 1 tablespoon salt, 20g coriander stems, 3 green onions, 20g ginger, 1600C.C water, 300C.C light soy sauce, 100C.C cooking wine, 120g fine sugar.

Production method: 1. Put all the medicinal materials in the brine bag into a cotton brine bag, and then tie it tightly with cotton thread, which is the white brine bag.

2. Take a soup pot, pat the onion and ginger loosely and put them into the pot. Add water and cook over medium heat until the water boils.

3. Put the light soy sauce and cooking wine into the pot of Step 2 and cook together. After boiling, add fine sugar, coriander stems, salt and white brine brine. Turn to low heat and boil for about 5 minutes until the aroma comes out.

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The above are three methods of making brine. Have you learned it?

Friends who don't understand are welcome to leave a message for interaction, and the editor will answer it for you.